Non-alfredo creamy pasta sauce question

[dayweletgo]

I'm thinking of making a pasta dish tonight, but I thought I would first ask for some input from everyone here

Comments

[call_me_crash]

I have been craving something creamy and starchy lately! How exactly do you make your roux? How much earth balance, flour, and soy milk? Do you add anything else besides spices? Mmmm... sounds yummy.

[puddlythought]

those are good ideas, i'm totally going to try them.

i make a yummy cream sauce using veganaisse. i sautee onions (and usually tomatoes too) while thinning down veganaisse down with water. put in a little braggs & spices for taste. then i throw in the veganaisse into the skillet. (if with tomatoes, when the tomatoes have fallen apart i put in the fake mayo.) i leave it in long enough to warm it up, but not too long that it starts to bubble. doesn't taste like mayo at all.

[evilmannequine]

it sounds like you're on the right track.

my favorite sauce is as follows (measurments don't exist in my world)

in a hot pan
olive oil
almond meal
nutritional yeast
seasonings (rosemary! basil! whatever!)

stir and cook a bit

rice milk
tomato (sometimes I use fresh tomatoes and just break them up, and sometimes I use tomato sauce from a can)

then adjust seasonings and ratios and you're good to go.

I love this over gnocci.

the tomato is an important aspect of the flavor
but something that you can sub is a bit of miso